Baron de Badassière, Viognier IGP Pays d`Oc 2015

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Country: France Region: Languedoc Vintage: 2015

Category: White Wine Color: White

Producer: Baron de Badassière

"The Baron de Badassière wines come from the Picpoul de Pinet region, which lies near the coast in the Languedoc. The name derives from the Badassière vineyard, situated near the small town of Pomérols. In the 18th century, the vineyard belonged to Baron Charles Emmanuel, a colourful character who was rumoured to be the illegitimate son of King Louis XV. The wines are made exclusively for Liberty Wines by New Zealand winemaker Graeme Paul, along with consultant Matt Thomson, at the Cave de Pomérols co-operative.

The region benefits from a sunny, warm climate that encourages ripe flavours in the wines, while the coastal breezes help retain freshness and aromatics.

The Picpoul de Pinet is the co-operative's speciality and Graeme selects parcels of grapes as they enter the winery to ensure that the best quality fruit goes into the wine.His approach is non-interventionist - with minimal or no skin contact, no malolactic fermentation and no oak - to retain the purity of varietal character."

Product Allergens: Sulphites Label

Winemaker: Joël Julien

Vineyards:

The grapes for this wine come from selected vineyards around the Etang de Thau and Picpoul area. The vines are planted on sandy Pliocene soils and were both machine and hand-harvested.

Vinification:

The grapes were macerated on skins for a few hours, then pressed in the pneumatic press. The must was then fermented in stainless steel tanks at controlled temperatures between 17-19°C for 16 days. No oak was used and the wine was bottled early to retain freshness and delicate aromatics.

Tasting Notes:

This Viognier is made in a fresh, modern style. It offers subtle aromas of almond and honey on the nose. Rounded on the palate, with guava and apricot flavours, it is balanced by a refreshing acidity on the finish.

Food Suggestion:

Nicely chilled, this wine is a superb accompaniment to pork cooked with apples, scallops in cream or a vegetarian risotto made with goat cheese.